GRANNY'S VICTORIA SPONGE
The classic Victoria sandwich is always a teatime winner - every bite brings a taste of nostalgia
Provided by James Martin
Categories Afternoon tea, Treat
Time 40m
Yield Cuts into 8-10 slices
Number Of Ingredients 8
Steps:
- Heat oven to 190C/170C fan/gas 5. Grease and flour two 20cm sandwich tins.
- Place 200g softened unsalted butter, 200g caster sugar and 1 tsp vanilla extract into a bowl and beat well to a creamy consistency.
- Slowly beat in 4 medium eggs, one by one, then fold in 200g self-raising flour and mix well.
- Divide the mix between the cake tins, place into the oven and bake for about 20 mins until risen and golden brown. The cakes should spring back when gently pushed in the middle.
- When ready, remove from the oven and allow to cool for 5 mins in the tin, before turning out onto a wire rack and cooling completely.
- Spread about 6 tbsp raspberry jam onto one cake and top with 250ml whipped double cream. Sandwich the cakes together and dust with icing sugar.
Nutrition Facts : Calories 599 calories, Fat 40 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 38 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.35 milligram of sodium
VICTORIA SPONGE
In England all ingredients are weighed so the measurements in this recipe look a little strange. They also use self rising flour for cakes which is available in the is country but you rarely see it called for in recipes. I used to make this at Stapleford Park the country house hotel where I worked in England for our afternoon tea. I spent 3 years over there doing extensive R and D work on afternoon teas and have almost had my fill of scones and clotted cream. From High Tea in London to a Cream Tea in Devonshire, they all are different and they all are wonderfully restorative. This cake was named after Queen Victoria though we don't know if it was her favorite cake or not. It is used as a base for many cakes.
Provided by Food Network
Categories dessert
Time 50m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Butter and flour a 9-inch round cake pan and line the bottom with parchment paper.
- In a standing mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until light and fluffy. Add the sugar and cream well. Add the eggs, vanilla, and salt and continue to mix well, scraping down the bowl with a rubber spatula occasionally. Fold in the sifted flour and pour the batter into the prepared cake pan. Bake until golden brown and firm to the touch in the center, about 25 minutes. Cool the cake in the pan on a rack. Unmold and, using a serrated knife, slice the cake in half horizontally into 2 layers.
- To make Victoria Sponge Sandwiches: Dust your rolling pin and work surface with confectioners' sugar, and roll the marzipan into a disk the size of the cake. Using a knife, trim the marzipan to fit the circumference of the cake exactly. Spread the cut-sides of the cake layers with raspberry jam and sandwich the marzipan layer in between the jam-dressed cake layers. Press all the layers together; then cut into wedges, to serve. Dust the wedges liberally with confectioners' sugar.
ULTIMATE TRADITIONAL VICTORIA SPONGE
Take the classic Victoria sponge cake to a whole new level by using crème diplomat in place of standard whipped cream, and sweet macerated berries
Provided by Liberty Mendez
Categories Afternoon tea, Dessert, Treat
Time 1h10m
Yield Serves 8-10
Number Of Ingredients 19
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter and line the base and sides of two 20cm sandwich tins.
- Beat the butter and sugar together in a large bowl with an electric whisk for 8-10 mins, or until pale and fluffy. Add the eggs one at a time, beating well after each addition. Sift in the flour, baking powder and salt, and fold in using a large metal spoon. Add just enough of the milk to create a dropping consistency.
- Divide the batter between the prepared tins and smooth the tops with a spatula. Bake on the middle shelf of the oven for 25-30 mins, or until golden and firm to the touch. Leave to cool slightly in the tins, then transfer to a wire rack to cool completely.
- Meanwhile, make the macerated berries. Mix the sugar, lemon juice, vanilla and mint together until the sugar has dissolved. Gently stir in the strawberries and raspberries until coated in the mixture. Transfer to the fridge and chill for 30-45 mins until softened.
- To make the crème diplomat, put the custard, vanilla pod and sugar in a pan set over a medium heat and bring to the boil, stirring occasionally. Mix the custard powder with 3 tbsp water to dilute and stir until smooth. Whisk into the boiling custard, then reduce the heat to a simmer and continue whisking for 2-3 mins until thick. Put in a heatproof bowl and leave to cool slightly, then chill until cooled completely. Whisk the double cream to soft peaks, and when the custard is cool, remove the vanilla pod and whisk in the cream until the mix is thick enough to pipe.
- Drain the macerated berries, reserving the liquid. To assemble, spread half the crème diplomat over one of the sponges, then top with three-quarters of the berries. Invert the second sponge on top, so the flat base of the sponge is facing up, and dust with some icing sugar. Put the remaining crème diplomat in a piping bag fitted with a star nozzle and pipe rosettes around the edge of the cake. Dot the rest of the berries between the rosettes of cream, and serve with the reserved macerating liquid alongside - don't pour it over before serving as it will split the crème diplomat. Will keep in the fridge for up to three days.
Nutrition Facts : Calories 633 calories, Fat 39 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.7 milligram of sodium
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